More often than not if I want something to eat I need to make it myself. I guess that's why I enjoy a sit down restaurant so much... no food prep, no serving and especially no clean up. Therefore, when someone takes the time to make something special for me I have true appreciation.
Last weekend I was lucky enough to attend a San Diego Food Blogger get together and while the food at the meeting was most definitely a cut above, the plate of warm Spelt Chocolate Chip Cookies that awaited my arrival home was even more special. Liv not only used a recipe that I had set aside, but she made the entire batch herself... assembling ingredients (and she even put them away!), mixing, shaping, and baking. Placed on one of the plates used for my blog photo shoots all I had to do was pick up the camera and shoot away before settling down to a nice cup of coffee and a few cookies together.
Spelt flour is my new "go to" grain since reading King Arthur's Whole Grain Baking book (one of my favorites). An ancient grain with a slightly nutty flavor, spelt is an excellent source of vitamin B2, a very good source of manganse, and a good source of niacin, thiamin, and copper. According to the Whole Foods website, the particular combination of nutrients provided by spelt may make it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes. A distant cousin to wheat, spelt flour sometimes doesn't seem to cause sensitivities in people who are intolerant of wheat. I find spelt in my local health food stores and also at King Arthur Flour.
|Note the missing cookie dough!|
Chewy, yet with a nice firmness, Spelt Chocolate Chip Cookies have become my new favorite Chocolate Chip Cookie. My son, a fairly discriminating chocolate chip cookie eater, stealthily obtained a few handfuls of the cookies and has since proclaimed them "awesome", while Liv has deemed the dough "almost better than the cookie itself".
Personally, I love the slight nutty flavor of the spelt, and have been able to talk myself into believing that filled with my favorite ancient grain these little guys are "good for me" as I reach for thirds. Coming home to a fresh plate of cookies made especially for me though, is by far the best thing about them. Thanks, Liv!
Spelt Chocolate Chip Cookies
adapted from Arrowhead Mills (back of the Spelt Flour Package)
1/2 cup butter, softened
3/4 cup Turbinado Sugar (Raw Sugar)
1 tsp vanilla extract
1/2 tsp baking powder
1 cup spelt flour
3/4 cup all purpose flour
1/2 tsp sea salt
1/2 cup chocolate chips (or a little more!)
Preheat oven to 350º. In a large mixing bowl beat the butter with the sugar, egg and vanilla. Blend in the flour, baking powder and salt. Stir well. Fold in the chocolate chips. Drop onto an oiled baking sheet by teaspoonfuls and bake for 10-12 minutes, or until done.
Makes about 1 1/2 dozen cookies.